Ingredients
Cookie
¾ cup rolled oats organic
¾ cup almond flour
¾ cup deglet dates or medjool
¼ cup cocoa powder
1 tbsp tahini
¼ tsp baking soda
¼ tsp baking powder
½ tsp vanilla extract
½ tsp peppermint extract
2 tbsp water
Date paste layer
½ cup dates
2-4 tbsp water
Chocolate Coating
1 ½ cup unsweetened chocolate chips or date sweetened
1 tsp peppermint extract
Instructions
Cookie
Preheat oven to 350°F.
*Add the oats, almond flour and dates to food processor and blend until small crumb.
*Add remaining cookie ingredients except for the water. Drizzle in the water slowly once the mixture is well blended.
*Stop mixing once mixture starts to clump together.
*Roll the mixture out between 2 pieces of parchment paper very thin.
*Cut cookies out with a 2 inch round cookie cutter and place them on a parchment lined baking tray.
*Bake for 17 minutes and let cool completely before assembling.
Date paste layer
*Blend the dates and water until it turns into a spreadable paste.
Chocolate Coating
*Melt the chocolate in a double boiler.
*Stir in the peppermint extract once the chocolate is completely melted and off of the heat.
Assembly
*Once cookies are completely cool, spread on a layer of date paste.
*Dip cookies in melted chocolate mixture being sure to shake off the excess and place on a parchment lined cookie sheet.
*Place cookie sheet with finished cookies in the fridge or freezer until the chocolate coating is completely solid.
*Store cookies in fridge in an airtight container.
Notes
For the date paste it is easier to make a double recipe because it is difficult to blend that small of an amount and then store the extra in the fridge to use for other recipes.